McGyver in the Kitchen: Zucchini Fritters & Tilapia Ceviche

The weekends typically provide my time in the kitchen to create and de-stress. With that, I typically go all out and end up spending way too much money. This weekend, for dinner, I was committed to using what we had in the kitchen.

In the pantry and the fridge:

Tomatoes, herbs, frozen mango, avocado, Tilapia and zucchini. Not sounding too exciting so far. However, here’s what I came up with:

Tilapia "Ceviche" with Zucchini Fritters

Fresh Shredded Zuchinni

Zucchini Fritters

3 Zucchini – shredded. Drained, squeeze dry with paper towels

2 eggs

1 cup of Panko bread crumbs

Tsp. Coarse salt, dash of pepper, dash of red peppers

Mix all ingredients to a workable consistency.

Zucchini cakes formed and quickly fried

Form about 2 tablespoons, drop in hot oiled pan. Flatten

Let it crisp on one side before flipping. You want them to form.

Once to a golden brown, crispy look, remove and place on paper towel

Fresh tomato, mango and herbs

Tilapia “Ceviche”

Tomatoes – I used 12 grape tomatoes, cut in half

1/2 cup fresh cilantro

1/2 cup mango (I usually keep a bag in the freezer – the children love it as a snack)

1 avocado – diced* (add after you’ve refrigerated it)

Coarse salt and pepper to taste.

Juice from 1 large lime.

Place in fridge for about an hour. *Add avocado just before use to avoid brown ‘cados.

Rod

Combining his love of food and communications, Rod is a marketing guru with extensive experience in the healthcare, restaurant and luxury services industry. Rod’s special talent is cooking. He makes magic in the kitchen by relying on fresh foods and unique flavors. He is married to Beth, and together they have two little girls. Rod and Beth have the perfect Live Pretty partnership: he cooks fabulous dishes and she creates the beautiful ambiance that combines to make their events special and unforgettable.